"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Saturday, December 3, 2011

Addition of daliya or Pandharpuri DaaLe adds proteins to this chutney. I use coconut and daliya in 1:1 ratio. You can change the proportion to your own liking. I generally serve this chutney with Idlis or poLay/dose

Method
1. Grind all the ingredients except yogurt adding water as needed. Do not make it too watery. Add just enough water so grinding is easy.
2. Once daal is ground, add yogurt and grind again.
3. Pour in a serving bowl.
4. Heat oil for tempering. Add the ingredients. As they sizzle, drizzle the oil over the chutney.
5. Mix and serve.

Note -
1. My mom's note - use boiled and cooled water for grinding chutney. Since we do not heat chutney, do not use tap water!!